- 1 (12 to 14-ounce) box spinach fettuccini pasta
- 1/4 pound prosciutto (Italian ham)
- 3 tablespoons butter (tablespoons are marked on the wrapper), cut into small pieces
- 1 cup cream
- 1/4 teaspoon grated nutmeg, eyeball it
- Black pepper
- 1 cup grated Parmigiano-Reggiano or Romano, plus even more to pass at table
- 1 cup frozen peas
Bring a large pot of water to a boil then add salt, a generous grab from your salt dish, to season up the pasta as it cooks. Carefully add pasta to water and stir then cook to al dente or until pasta is tender but it still has a bite to it in the center in other words, do not cook it until it is mushy.
Cut ham into thin, short ribbon-like pieces and separate them into a loose pile. Kids not so good with knives can use kitchen scissors to cut the ham up.
Preheat a large skillet over medium heat. Add butter to the pan and melt it. Add 1 cup cream and warm it up a minute. Add about a cup of cheese, 4 big handfuls or so, and stir constantly for another minute then season the sauce with nutmeg (your SECRET ingredient) and pepper. Taste and add a little salt, if necessary.
Turn off heat under sauce and add the peas to it. They will warm through in no time. Next, drain the pasta. Kids should have Grown Helpers drain pasta for them. Toss pasta with sauce in the skillet and use tongs to help you pull pasta through sauce until it is coated evenly. Sprinkle in the ham and toss the pasta again to combine it. You can even add a little more cheese, if you say so.